Green Lasagna

For a recent food share (a bunch of people each bring a dish that we divide up and share), I brought a vegetarian lasagna.  It was a bit of an adventure, as I didn't set out with an exact dish in mind. Instead, a pasta dish with homemade ricotta and a variety of vegetables evolved after cataloging what I had in the fridge.  A couple of people from the event asked for the recipe, and I while I don't have a recipe, I figured I could try to recompile the steps -- sorry if the amounts aren't very exact.  I also don't have any pictures, but it was very green.

It seemed easiest to capture this in a post, and to pass along the link. Please let me know if you try any part of this!

Green Lasagna

homemade lasagna (dough consisted of 5 eggs, and around 3 1/3 cups all-purpose flour), or enough to get 4+ layers in a 9x13" baking dish.
1.5 cups ricotta (based on smitten kitchen's recipe)
1/2 onion, diced
5-6 cups kale, stalks cut out, and roughly chopped (most of a bundle that I got from Meijer)
1 cup green beans, cut into 1" pieces
1/2 tsp garlic powder (I would have used garlic, but didn't have any on hand)
1 cup macadamia nuts, toasted and rough chopped (I personally thought this was a little too strong in the end, so would try a milder nut next time, perhaps almonds?)
1/3 cup olive oil
3-4 cups baby spinach, tightly packed
1/2 tsp red pepper flakes
1/2 cup tomatoes (I used a handful of cherry tomatoes)
1/3 cup water
2 cups Parmesan cheese, shredded
salt
pepper